Greek Marinated Chicken Kabobs (Printable Version)
Juicy lemon-oregano marinated chicken skewered with peppers and zucchini, grilled to a golden char.
# What You'll Need:
→ Meat & Marinade
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/4 cup extra virgin olive oil
03 - 3 tablespoons freshly squeezed lemon juice
04 - 2 tablespoons plain Greek yogurt
05 - 3 cloves garlic, minced
06 - 1 tablespoon red wine vinegar
07 - 2 teaspoons dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - Zest of 1 lemon
→ Vegetables
12 - 1 large red onion, cut into 1.5-inch chunks
13 - 1 large red bell pepper, cut into 1.5-inch pieces
14 - 1 large yellow bell pepper, cut into 1.5-inch pieces
15 - 1 medium zucchini, sliced into 1/2-inch rounds
→ To Serve
16 - Lemon wedges
17 - Fresh chopped parsley
18 - Tzatziki sauce
# How to Make It:
01 - In a large mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, minced garlic, red wine vinegar, dried oregano, thyme, salt, black pepper, and lemon zest until fully combined.
02 - Add chicken cubes to the bowl and toss thoroughly to coat. Cover and refrigerate for a minimum of 1 hour and up to 8 hours for optimal flavor infusion.
03 - If using wooden skewers, submerge them in water for 30 minutes to prevent burning during grilling.
04 - Alternately thread marinated chicken, red onion, red and yellow bell peppers, and zucchini slices onto skewers, spacing pieces evenly for uniform grilling.
05 - Preheat grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
06 - Place skewers on the grill and cook for 6 to 8 minutes per side, turning once, until chicken reaches 165°F internal temperature and develops grill marks.
07 - Transfer kabobs to a platter. Serve immediately with lemon wedges, sprinkle with fresh parsley, and accompany with tzatziki sauce if desired.
# Expert Insights:
01 -
- Marinating transforms simple chicken into ultra-tender, flavor-packed bites with almost no effort.
- The colorful veggies caramelize beautifully and make every bite juicy and vibrant.
02 -
- If you skip marinating time, the flavor just doesn’t penetrate—the extra hour makes a world of difference.
- I once forgot to soak the wooden skewers and ended up with half of them charred to splinters—never again!
03 -
- Cut chicken and veggies the same size so they cook evenly and stay juicy.
- Save a bit of marinade (before adding chicken) to brush over the kabobs in the last few minutes for an extra punch of flavor.